Ingredients:

1 bowl of Korean spicy cabbage, 1 large bowl of rice water (about 500ml), 1 medium potato, 1 small onion, 1 soybean sprout, 1 mushroom, 1 block of tofu, 1 small piece of pork (beef is also acceptable).

Seasoning:

1 small green onion, 1 tablespoon chili powder, 1/2 tablespoon sugar, 1 tablespoon garlic, 1/2 tablespoon ginger, 2 tablespoons cooking wine, 1 tablespoon sesame oil, 1 tablespoon soy sauce

(The tablespoon here is in terms of an ordinary tablespoon)

How to make it:

1. Peel the potatoes and cut them into slices, shred the onion, and cut the meat into slices, kimchi cut into 1 mouth size, onion diagonally cut into segments spare

2, in the sliced pork into the garlic, ginger, cooking wine, sesame oil, sugar and chili powder marinade for 10 minutes

3, in the ceramic pot into a little sesame oil, and then into the marinated slices of pork on a low flame frying until browned, and then into the shredded onion and kimchi and sautéed for 2 minutes

4, to the pan Pour rice water into the pot, turn up the heat, and then mix in the soy sauce

5, put the potato slices into the pot and cook for 2 minutes, then add bean sprouts, tofu, and enoki mushrooms in turn and cook until boiling

6, and finally put the chopped green onions into the pot and scald them to enhance the flavor

Precise Suggestions:

1, there are many variations of kimchi soup in Korea, and putting in different ingredients will change a variety of fresh flavors. Fresh flavors, the method is more similar, meat can choose to use pork, beef or chicken, into the seafood then can be made into kimchi seafood soup

2, Korean kimchi selection of fermentation for a longer period of time, the more acidic taste is better

3, with the rice water to make out of the soup will be more thick, in the first time in the steaming of the first time the first water will be gently rinsing the rice and pouring it out, and then wash the water can be Leave

4, dashi, also known as miso, soybean paste made from soybeans.